Agedashi Tofu
This Agedashi Tofu recipe is built around –6 oz (~115–170 g) soft tofu, and it comes together in about under an hour from start to finish. It sits firmly in the Japanese tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 4 –6 oz (~115–170 g) soft tofu
- Potato starch or corn starch
- Oil for deep frying
- ½ cup (120 ml) dashi
- 2 tbsp (30 ml) light soy sauce
- 10 ½ tbsp (22.5 ml) mirin
- Green onions, thinly sliced
- Chopped Ginger
- Grated daikon, white radish
Method
- Cut the soft tofu into rectangular pieces about 1 inch thick.
- Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.
- In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.
- Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.
- Heat the oil to 355°F (180°C) for deep frying.
- Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.
- Remove and drain on paper towels.
- Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.
Tips for the best Agedashi Tofu
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Japanese base takes well to it.
- Swap the tofu for paneer or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Serve over steamed jasmine rice with a scatter of spring onion and sesame.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Agedashi Tofu ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Agedashi Tofu recipe medium to make?
It is rated medium: 9 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for –6 oz (~115–170 g) soft tofu?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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